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Egg Roll Soup

Egg roll soup with a ginger-soy broth and tender cabbage simmered until flavorful. Topped with crispy wonton strips for that classic egg roll crunch in a cozy one-pot bowl.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

Egg Roll Soup
  • 1 lb ground pork Substitute ground chicken if desired.
  • 4 cup cabbage Thinly shredded.
  • 2 carrots Julienned or shredded.
  • 3 garlic Minced cloves.
  • 1 tbsp fresh ginger Grated.
  • 4 cup chicken broth
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tsp sriracha
  • 3 green onions Sliced, plus extra for serving if you like.
  • 2 tbsp vegetable oil
  • 0.5 crispy wonton strips For topping (amount as needed).
  • 1 tbsp sesame seeds For topping (amount as needed).
  • salt To taste.
  • pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Cook the soup base
  1. Heat a large pot over medium-high heat and add the vegetable oil. Brown the ground pork, breaking it up, until cooked through and drain excess fat.
  2. Add the minced garlic and grated ginger to the pot. Cook for 1-2 minutes until fragrant, stirring constantly.
  3. Pour in the chicken broth, soy sauce, sesame oil, rice vinegar, and sriracha. Bring the mixture to a boil.
Simmer the vegetables
  1. Add the shredded cabbage and carrots to the boiling broth. Simmer for 8-10 minutes until the vegetables are tender.
  2. Stir in the sliced green onions. Season with salt and pepper to taste.
Serve
  1. Ladle the soup into bowls. Top each serving with crispy wonton strips and sesame seeds, and add extra green onions if desired.

Notes

For best flavor, grate the ginger fresh and simmer just until the cabbage turns tender but still keeps a slight bite. Store leftovers in the refrigerator for up to 3 days; reheat gently on the stove until hot, and add wonton strips at serving so they stay crisp. Freezing isn’t recommended because cabbage can soften too much. For a lighter option, use ground chicken and swap to low-sodium soy sauce to reduce overall sodium.